© The Korean Society of Food Science and Technology 2019.A bottom-up approach based on solvent-displacement technique was used to prepare α-tocopherol nanoemulsions. Effects of two main evaporation parameters namely, rotation speed (1?×?10-9?×?10&nbsp;rpm) and rotation time (5-15&nbsp;min) of utilized vacuum rotary evaporator, on the mean particle size, polydispersity index (PDI) and α-tocopherol degradation of the formed nanodroplets were evaluated using response surface methodology. Obtained results suggested three polynomial regression models for predicting the studied response variables' affected by selected evaporation parameters. Relatively high coefficients of determination for suggested models (&gt;?0.7839) confirmed the suitability of the generated models. https://www.selleckchem.com/products/Furosemide(Lasix).html Multiple-optimization procedure revealed that the optimum amounts of evaporation speed and time were 30&nbsp;rpm and 10&nbsp;min, respectively, which in that, prepared spherical α-tocopherol nanoemulsions had mean particle size, PDI and concentration values of 48.9&nbsp;nm, 0.232 and 358.7&nbsp;mg/L, respectively. © The Korean Society of Food Science and Technology 2019.Food involvement is one of the personality traits that influences the food cognition and behavior of consumers. Given the irrelevance of previous food involvement scales such as measuring lifestyle diligence and a food culture, this study aimed to develop the food involvement inventory (FII) designed specifically for foods and current consumers. This study focused on identifying the factors/constructs of the FII that would best represent and explain food involvement through item generation, administration, and validation. The collected items from involvement-related scales and expert discussions were administrated based on the evidence of construct and content. Validation of the FII based on the exploratory factor analysis identified four attitudinal components as constructs (affective, cognitive, behavioral-purchase, and behavioral-cooking) within the final 25 items. These four constructs constituted structural models for the FII, and the models were shown to be acceptable in the confirmatory factor analysis. © The Korean Society of Food Science and Technology 2019.The aim of this study was to investigate the effects of three different drying methods, freeze drying (FD), vacuum drying (VD) and oven drying (OD) on phenolic contents and antioxidant activities of litchi fruits. 20 polyphenols were exactly identified in the litchi fruits by UPLC-QqQ/MS. Significant losses were observed in the contents of total polyphenols and antioxidant activities in the dried litchi when compared with the fresh litchi. Principle component analysis indicated that there was significant difference of phenolic component between the use of thermal drying (VD and OD) and FD. Our results suggest that FD is the optimum drying method for litchi fruits considering the content of total polyphenols and antioxidant activities. © The Korean Society of Food Science and Technology 2019.The objective of the study was to conduct a quantitative microbial risk assessment of Bacillus cereus for packaged tofu in Korea. Packaged tofu, including soft and firm tofu from six retail markets in Korea, were monitored to determine the initial contamination level of B. cereus. Predictive growth and survival models were developed to predict the change in B. cereus populations as a function of time and temperature (4-45&nbsp;°C) from market to home. B. cereus was detected in 11 (12.9%) samples among 85 samples purchased at retail markets, and the average contamination level was 1.84&nbsp;log&nbsp;CFU/g. Growth of B. cereus in tofu was observed at a temperature above 11&nbsp;°C. The probability risk of B. cereus diarrheal illness due to packaged tofu consumption at the retail market is 1.0?×?10-4 per person per day. Key risk factors at the retail market and home are storage temperature and time of packaged tofu. © The Korean Society of Food Science and Technology 2019.In this study, a headspace gas chromatography (HS-GC) method was carried out to determine the contents of acetaldehyde, methanol and fusel oils in distilled liquors and sakès from different countries. A DB-Wax column was adopted in HS-GC, which showed good linearity, high precision and accuracy and low LOQ and LOD on all the compounds. Results showed that distilled liquors contained higher levels of acetaldehyde with the values of 12.88-35.53&nbsp;mg/L than sakès (0.83-29.13&nbsp;mg/L). Methanol was only detected in a few distilled liquors with small amounts. Amyl alcohols, including isoamyl alcohol (2-methyl-1-butanol) and active amyl alcohol (3-methyl-1-butanol), isobutanol (2-methyl-1-propanol) and 1-propanol were the main fusel oils among the distilled liquors and sakès analyzed. Amyl alcohols contents were 2 to 4 times higher in Korean distilled liquors (203.01-428.66&nbsp;mg/L) than that in Chinese distilled liquors (28.52-42.77&nbsp;mg/L) and all the sakès (61.90-166.59&nbsp;mg/L). © The Korean Society of Food Science and Technology 2019.Food fraud, including adulteration, addition, tampering, and misrepresentation of food ingredients and packaging for improper economic profit, has been global concerns affecting public health and safety. In South Korea, counterfeit expression of solar salt has been a problem causing improper economic profit, especially for those products produced from China, but labeled as 'domestics'. In this study, we were tried to discriminate geographical origins of solar salt between South Korea and China through various analytical techniques, the determination of moisture and sodium chloride contents, multi-elemental analysis, and isotope analysis. With the application of a statistical analysis, more than 93.3% of discrimination capability of positive classification was achieved in this study. © The Korean Society of Food Science and Technology 2019.Freezing has been widely recognized as the most common process for long-term preservation of perishable foods; however, unavoidable damages associated with ice crystal formation lead to unacceptable quality losses during storage. As an alternative, supercooling preservation has a great potential to extend the shelf-life and maintain quality attributes of fresh foods without freezing damage. Investigations for the application of external electric field (EF) and magnetic field (MF) have theorized that EF and MF appear to be able to control ice nucleation by interacting with water molecules in foods and biomaterials; however, many questions remain open in terms of their roles and influences on ice nucleation with little consensus in the literature and a lack of clear understanding of the underlying mechanisms. This review is focused on understanding of ice nucleation processes and introducing the applications of EF and MF for preservation of food and biological materials. © The Korean Society of Food Science and Technology 2020.